Khao Kanjin, or rice with Kanjin, is a beloved Northern Thai dish that showcases the region's unique culinary heritage. This hearty and flavorful meal centers around a creamy, subtly spicy coconut milk-based curry, enriched with the distinctive aroma and taste of Kanjin, a type of fermented soybean paste. Unlike many Thai curries, Khao Kanjin boasts a gentler, more nuanced flavor profile, allowing the natural taste of the rice and other ingredients to shine through. Its comforting warmth and satisfying texture make it a staple enjoyed by families and cherished for generations.
Beyond its deliciousness, Khao Kanjin offers a fascinating glimpse into the culinary traditions of Northern Thailand, highlighting the resourceful use of fermented ingredients and the harmonious blend of flavors. This recipe will guide you through each step, from preparing the Kanjin paste to achieving the perfect creamy consistency. Ready to embark on this culinary journey and experience the magic of Khao Kanjin? Let's get started!
Tools Needed
- Steamer
- Knife
- Mixing Bowl
- Pan
- Toothpicks
Ingredients
- Pork
- Pork Blood
- Rice
- Soy Sauce
- White Soy Sauce
- Sugar
- Oyster Sauce
- Banana Leaves
- Chicken Wings
- Seasoning Sauce
- Fried Flour
- Cold Water
- Garlic
- Chili Peppers
- Shallots
- Lime
- Coriander
Step-by-Step Instructions
Step 1. Prepare the Khao Kanjin Filling
- Chop the pork and mix it with pork blood and minced pork. Soak it in blood to prevent sogginess when steaming.
- Season the pork mixture with soy sauce, white soy sauce, and sugar. Then, mix in oyster sauce.
- Combine the seasoned pork mixture with rice. Old rice can be used. Adjust rice consistency with water or more pork blood if needed.
Step 2. Wrap and Steam the Khao Kanjin
- Wrap the rice mixture in banana leaves using two layers. Place about 1 tbsp of rice in the center and wrap the ends tightly, securing with a toothpick.
- Steam the wrapped rice for 20-30 minutes.
Step 3. Prepare the Chicken Wings
- Slice chicken wings and marinate with seasoning sauce, light soy sauce, oyster sauce, sugar, and fried flour. Add cold water and mix well to create a sticky consistency.
- Fry the chicken wings until golden brown and cooked through.
Step 4. Garnish and Serve
- fry shallots and chili peppers for added color and flavor.
- Serve Khao Kanjin with fried chicken wings, sliced shallots, fried chili peppers, lime wedges, coriander, and crispy fried garlic.
Read more: Thai Mussel Pie Tee: Michelin-Starred Amuse-Bouche Recipe
Tips
- Using old rice is recommended.
- Adjust the consistency of the rice mixture by adding water or more pork blood.
- The sticky consistency of the chicken marinade helps create crispy fried chicken.
Nutrition
- N/A
FAQs
1. Can I substitute Kanjin paste if I can't find it?
While Kanjin paste provides the unique flavor, you can try a combination of fermented soybean paste (like doenjang or miso) and shrimp paste for a similar umami depth. The flavor won't be identical, but it will offer a comparable savory base.
2. What type of rice is best for Khao Kanjin?
Jasmine rice is traditionally used and works perfectly, providing a fragrant and slightly sticky texture that complements the creamy curry beautifully. However, you can also use other medium-grain rices.
3. How can I adjust the spiciness of the Khao Kanjin?
Control the heat by adjusting the amount of chilies used in the curry paste. Start with a smaller quantity and add more gradually to your preferred level of spiciness. You can also omit chilies altogether for a milder version.
Mastering Khao Kanjin unlocks a window into the rich culinary traditions of Northern Thailand. This comforting dish, once prepared, will reward you with a deeply satisfying and flavorful meal. Enjoy the fruits of your labor and savor the authentic taste of this cherished Northern Thai recipe!